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In a large pot, heat the coconut oil over medium heat. Add the garlic and onions. Sauté for 4 to 5 minutes until vegetables begin to soften.
Add the carrots, ginger, lentils, curry powder, tomatoes, parsley, and vegetable stock. Bring to a boil and reduce heat to a simmer.
Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
Remove lid and stir in the coconut milk. Top with fresh chili flakes and salt and pepper if desired. Serve with lime juice if desired.